Buckeye smoker
Well-known member
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- Grill(s) owned
- Bull
So a side note: RecTec made right the last of my problems with the grill today.
(none of their doing) can't say enough about their customer service.
Today I learned while on the phone with them (RT) that:
I also learned that my smoke tube absolutely works and did add more smoke flavor and penetration to the meat. I learned that the way to battle "stall" is to wrap the pork but in aluminum foil tightly with a little water inside when it gets close to normal stall out temps.
And finally I learned that a 8lb+ pork butt takes about 14+ plus hours ... here's some pics- Black Swamp Style !...haha...turned out very good.
(none of their doing) can't say enough about their customer service.
Today I learned while on the phone with them (RT) that:
- Water pans are indeed fine to use at the individuals' choice.
- Water pans are great, but also contribute to "stall time"
- Stall time is (despite all the myths) The meat sweating, and the moisture evaporates and cools the meat just like sweat cools you after cutting the lawn on a hot day. (I'd experienced stalls before but this one lasted awhile) The stall is when a large cut of meat like a pork butt or beef brisket is cooking, and the internal temperature of the meat just seems to “stall” or plateau around 155-170°f for hours. from 2-6hrs!!
I also learned that my smoke tube absolutely works and did add more smoke flavor and penetration to the meat. I learned that the way to battle "stall" is to wrap the pork but in aluminum foil tightly with a little water inside when it gets close to normal stall out temps.
And finally I learned that a 8lb+ pork butt takes about 14+ plus hours ... here's some pics- Black Swamp Style !...haha...turned out very good.
